Fresh Food Is The Key At Cheese `n Stuff Deli

It`s a simple name, Cheese `N Stuff. But don`t be misled. This intimate deli in Geneva is far from ordinary. Owners Laszlo and Stephanie Sandor have seen to that.

More than 200 imported and domestic cheeses crowd the tiny shop, including Swiss raclette, French morbier, English stilton, Italian mascarpone, Vermont cheddar and New York herkimer, to name a few.

There are also exotic varieties of sausages and deli meats, heavy European-style breads and a small selection of gourmet spices and condiments. In addition, Hungarian-born Laszlo and his English wife, Stephanie, offer party trays, fresh sandwiches, soups and salads. And the accent is on fresh.

``See, I love to cook. I like food and I believe it should be fresh. I`m very, very fussy about that.`` said Laszlo.

Shopping at Cheese `N Stuff is a gourmet`s delight. And besides the food, there is an added bonus: an education.

``When people come here, they ask a lot of questions. They want you to be an expert. And we are. We seek out the knowledge, read extensively, go to trade shows,`` Laszlo said.

Stephanie agreed.

``People come here because they`re looking for something special. But they`re also looking to learn something about what they`re buying,`` she said. It all began nearly 10 years ago when the Sandors acquired the shop from the original owner.

Laszlo has a degree in engineering, and worked for Bell Labs for 18 years. ``Then things got a little rough,`` he said. ``I knew the owner of this shop and asked him if he`d like to sell,`` Laszlo said. When the owner said he was, indeed, interested in selling, the Sandors found themselves in the deli business.

Asked if he misses engineering, Sandor answers quickly: ``No-I love my freedom in the back, cooking. Of course, we`ll never get rich here. But we love this.``